September 1, 2009
· Filed under Main Dish · Tagged eggs
Posted by Lisa
Migas
Migas are a simple and delicious way to incorporate seasonal vegetables into your egg-y breakfast meal. There are many variations on this dish, but most of them include an assortment of vegetables, corn tortillas, spices and eggs. I had summer squash and a couple small bell peppers on hand, so I used those. Greens, tomatoes, corn or potatoes would have worked well.
Migas
printable recipe
- fat for cooking
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 corn tortillas, torn into pieces approximately 1″ in size
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- freshly ground pepper
- 3-4 cups diced vegetables (squash, zucchini, greens, bell peppers, corn, potatoes, tomatoes)
- 7 eggs, lightly beaten with an additional 1/4 teaspoon salt
- shredded cheese, I used cheddar
In a heavy skillet, heat a couple tablespoons of your preferred cooking fat on medium heat. Add onions and cook for about five minutes, until they are beginning to soften and brown. Add garlic, corn tortillas, cumin, chili powder, oregano, salt and several grinds of pepper. Cook for a minute or two, stirring pretty constantly and then add diced vegetables. Cook vegetables until tender and browned. Add eggs and cook until eggs are done to your preference. Serve sprinkled with grated cheese. You can serve with sour cream, salsa, or chopped cilantro as accompaniments.
May 8, 2009
· Filed under Main Dish, Spring · Tagged bacon, eggs, feta, frittata, greens, leeks, rapini
Posted by Lisa
Leek, Bacon & Rapini Frittata
I regularly order a four pound tub of feta through Azure Standard, so I always have feta on hand. It’s great for throwing into omelets, pasta, salads, quiches and frittatas. There are so many uses for feta. Eggs are abundant this time of year as are greens, so quiches and frittatas just seem perfect.
I found a wonderful book at our local library called Family Meals by Maria Helm Sinskey. It’s a great compilation of recipes and tips for including your children in a tradition of local and seasonal eating. I adapted this frittata recipe from the book’s A Colorful Frittata recipe.
Leek, Bacon & Rapini Frittata
adapted from Family Meals by Maria Helm Sinskey
- 4 oz bacon, chopped
- 1 large or two smaller leeks, washed well and sliced thinly
- 1 bunch rapini, roughly chopped
- 5 mushrooms, finely chopped
- 8 large eggs
- sea salt
- freshly ground pepper
- 1 teaspoon dried oregano or marjoram
- 1/2 cup crumbled feta
Preheat oven to 400°.
Heat a cast iron over medium high heat. Add bacon and leeks. Sauté until bacon begins to brown and leeks are beginning to soften. Add rapini, mushrooms, 1/2 teaspoon salt, freshly ground pepper and oregano and cook another five minutes until rapini is wilted.
In a large bowl, whisk eggs and 1/2 teaspoon salt until blended.
When rapini is wilted, add egg mixture to the cast iron skillet. Distribute evenly in pan. Sprinkle feta over the top. Place cast iron skillet in oven and bake until the frittata is puffed and golden on top.
Remove from oven and serve warm. Running a thin metal spatula or knife around the edge of the skillet will help loosen the frittata and make serving easier.
April 29, 2009
· Filed under This and That · Tagged bacon, beans, collards, eggs, greens, kale, leeks, menu, pasta, pesto, rapini, salad, spinach, swiss chard
Posted by Sheila
Ok, things have been cooking pretty slowly for me and this blog. As my about info relates, we are not usually meal planners so can’t share a weekly meal plan. However things are heating up now that we are back to harvesting for the CSA. Now we begin to just harvest for ourselves on the same day, and either suggest recipes for that week that we have tried, or often find new ones that we then try that week. This will make it easier for me to serve up tasty blog posts to complement Lisa’s hard work here! The second ingredient that has been missing for me here has been taking decent pictures of the food we make. I have come to have a great appreciation for the well taken pictures on food blogs. Like Lisa mentioned to me, it is hard when everyone is ready to eat and you are trying to get a picture in, and then add in a dash of poor lighting in the kitchen and it just becomes a fiasco. So I have decided, photo or not, words can go a long way (pictures do help) with wetting your appetites! Here’s some of what we ate from our fields last week.
- Goat and Barley Soup with Leek Tops (cut leek tops into 1 inch pieces and used as their own veggie–these were soft and delicious by the time the soup was finished!)
- Salad Mix of baby lettuces, crisp baby Russian kale, blood red beet leaves, borage flowers, perpetual spinach, and wild sorrel tossed with nettle pesto, italian-style homemade vinaigrette, and coarsly chopped Oregon hazelnuts
- Braised Rack of Goat with Sauteed Rapini
- Pizza Night: Nettle Pesto w/ sheep’s Feta AND Carmelized Leeks and Rapini, w/ Parmesan and Olive Oil
- Coconut Red Beans and Rice w/ baby perpetual spinach leaf salad with oil, vinegar, feta
- Falafel and Chard Cakes (ours somewhere between these and these )
- Rice Noodles with with sautéed Kale, locally fished Tuna, and Buttery Leeks
Things we plan to try this week:
And lots of different salads:
- Baby Perpetual Spinach with warm dressing of some sort (maybe we will splurge for some bacon…our piggies had none) and poached egg.
- Baby Perpetual Spinach w/ balsamic vinegar/olive oil, walnuts, and Oregonzola (Rogue Creamery blue cheeses-yum!!)
- Ceasar-inspired Lettuce Salad with our Rogue D’Hiver lettuce (a Romaine type)
- And maybe this Butter Lettuce and Pumpkin Seed Salad with our Winter Density lettuce (a butter/romaine style)
Otherwise it might be more of our old stand-bys: kale and eggs in the morning, greens smoothies, collards and rice and buttery leeks and white beans, more slow cooked goat (it is the only meat in our freezer right now), and probably another rapini pizza on pizza night! Who knows, maybe this week a great picture will come out of a great meal and it will grace this table here!
February 23, 2009
· Filed under Autumn, Main Dish, Spring, Winter · Tagged eggs, goat cheese, leeks, tarts, vegetarian
Posted by Lisa
I love leeks. They smell so fresh and bright when they are cooking and they taste so good, a little bit onion-y, a little bit sweet, soft and silky. One of our favorite leek dishes is potato leek soup and some family members would be perfectly happy if that’s all that I did with leeks. I get tired of the same dishes, so I found this delicious recipe for a leek tart. I don’t own a tart pan with a removable bottom, so I use a pie plate, which I suppose makes it more like a quiche than a tart.
Belgian Leek Tart
Belgian Leek Tart with Aged Goat Cheese
adapted from Bon Appétit
Crust:
- 4 or more tablespoons ice water
- 3/4 teaspoon apple cider vinegar
- 1 1/2 cups unbleached all purpose flour
- 3/4 teaspoon sea salt
- 1/2 cup unsalted butter, cut into cubes
Filling:
- 1/4 cup unsalted butter
- 3-4 leeks, sliced into 1/4″ thick slices
- 2 tablespoons water
- 1/2 teaspoon sea salt
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon sea salt
- 1/2 cub grated or crumbled aged goat cheese (I use a hard, aged chèvre)
To prepare crust: Combine flour and salt in a medium sized bowl. Add butter and cut in using a pastry blender, until it resembles coarse meal. Slowly add 4 tablespoons water and apple cider vinegar while stirring. Combine until moist clumps form. If it is still too dry, add more ice water by teaspoonfuls. Gather dough into ball and flatten into a dish. Wrap in plastic and refrigerate for two hours. (NOTE: The original recipe calls for this period of refrigeration. Late cooking person here, hasn’t ever had time for this step and it still comes out great, but I imagine it would be even better if I started early enough to refrigerate the dough beforehand.) Allow dough to soften a bit at room temperature before rolling it out.
Preheat oven to 375 degrees. Roll dough on a lightly floured surface to 12″ round. Transfer to a 9″ tart pan with a removable bottom or a 9″ pie plate. Press dough onto bottom and up sides. Fold in overhand and press to extend dough about 1/2″ above sides of pan. Line pan with foil and add dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cook while preparing filling. (NOTE: Surprise here, I’ve done this only baking it the first 30 minutes and then adding the filling. I’m sure it would be nice and crustier if you bake it for the whole 50-55 minutes, assuming you started early enough and had an appropriate amount of time.)
To prepare filling: Melt butter in a heavy-bottomed pot over medium-low heat. Add leeks and stir to coat with butter. Stir in water and salt. Cover, reduce heat to low and cook for about 20 minutes until leeks are tender, stirring occassionally to prevent sticking and browing. Remove cover and turn heat up to medium and cook for 2 to 3 minutes to evaporate some of the moisture.
Whisk milk, cream, egg, egg yolk and sea salt together in a medium bowl. Sprinkle 1/4 cup of cheese over the bottom of the warm crust. Spread cooked leeks over the cheese and sprinkle with remaining cheese. Pour milk mixture over leeks and cheese. Bake until filling has puffed, is golden and the center is set (no longer jiggly), about 35 – 40 minutes. Transfer to rack and cool slightly. If you are using a tart pan, remove pan sides. Serve warm or at room temperature.
February 19, 2009
· Filed under Autumn, Dish Type, Main Dish, Spring, Summer, Winter · Tagged cheese, eggs, greens, ham, mushrooms, quiche, yukina
Posted by Lisa
Yukina and Mushroom Quiche
Quiche is a very versatile dish, because you can throw a variety of vegetables, cheeses or meats into it and it will generally come out great. I frequently make quiche when I have greens to use. I’ve tried all kinds of greens in quiche with success: spinach, kale, chard, broccoli rapini, turnip rapini and most recently yukina. Yukina is a Japanese green that we received in our CSA share last week. Cooked, it had a very mild taste. In this version of quiche, I used a diced onion, chopped yakina, sliced, mushrooms and raw cheddar and feta cheeses. I was also short on time the night I made it, so I made a crustless quiche, though I prefer one with a crust. The recipe below is for one 9-inch quiche, but I always make two and we have the second for breakfast or lunch the next day.
Onion, yukina, mushrooms
Lisa’s Basic Quiche
- Pie dough for one 9-inch crust
- 2 cups of cooked vegetables, leaving them crisp tender (onions, leeks, asparagus, any type of greens, chopped broccoli, mushrooms, or any combination of these)
- 1/2 cup of chopped ham, crumbled bacon, prosciutto or sausage (all of these should be pre-cooked), optional
- 1 to 1 1/2 cups of grated cheese (I generally use cheddar)
- 1/2 cup ricotta, crumbled feta, cottage or goat cheese
- 5 eggs
- 1/2 cup cream
- 1/2 cup whole milk
- 1/4 teaspoon sea salt
- 1 teaspoon dried or 3 teaspoons fresh dill
Preheat oven to 400 degrees. Place dough in pie pan. Sprinkled grated cheese on dough and then vegetables and meat on top of the cheese. In a large bowl mix soft cheese, eggs, cream, milk, sea salt and dill. Whisk until well combined. Pour into pie pan. Bake for about 45 minutes or until the top is golden and the center is no longer jiggly. Cool 5-10 minutes before serving.
